Beware! These brownies taste better than any boxed brownies on the market. I must admit, I had to work hard on my self-control when I pulled these sweet morsels out of the oven. Every bite of brownie I took, I couldn’t believe I was eating a gluten-free and dairy-free treat!
Just a moment. Before you run to your kitchen you must know there is sugar in these brownies – a whopping 1 cup of maple syrup! This recipe does make a large batch but keep in mind these are a special treat, not mid-afternoon snacks.
Without further ado… go and enjoy these with a friend and let me know how good they are when you make your first batch.
Recipe inspired by Make it Paleo.
12 ounces raw almond butter
5 ounces 70% dark chocolate
1 cup coconut oil
1 cup 100% pure maple syrup
1/4 cup raw cocoa powder
1/4 cup coconut flour
1/4 coco nibs (optional)
2 teaspoon vanilla extract
1 teaspoon salt
1 teasoon baking soda
Preheat the oven to 350 degrees F.
In a saucepan over medium-low heat, melt together the coconut oil, dark chocolate, and maple syrup. Be careful not to heat the chocolate too fast or it will seize (form lumps).
Once the chocolate is completely melted, slowly add in the almond butter and vanilla. Allow the almond butter to melt and combine with the chocolate. Remove from heat and set aside.
In a small bowl combine the cocoa powder, coconut flour, salt, and baking soda.
When the chocolate and almond mixture has cooled, pour into a large bowl. Stir in the dry ingredients and begin to incorporate the cracked eggs one at a time to the mixture. Blend until the the batter is evenly combined with no clumps in the batter.
Pour the batter into a lightly greased 9″x13″ glass baking dish. Sprinkle cocoa nibs on top and bake for 30 minutes.
Serve warm out of the oven.